In a large, deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water to cool the green beans. Salt the boiling water; add the green beans. Cook until crisp-tender, about 3 minutes; drain. Transfer to the ice water to cool; drain. Cut the beans on an angle into thirds; place in a large bowl. Add the chickpeas, cannellini beans, tomatoes, herbs, onion, celery, bocconcini and prosciutto.
In a medium bowl, whisk the vinegar, cheese, shallot, mustard, honey, garlic, chile, oregano and fennel pollen; gradually whisk in the EVOO in a slow, steady stream. Season with salt and pepper. Toss the salad with the dressing.